Non-stick olive oil cooking spray
2 large butternut squash
4 Tbsp olive oil
1/2 tsp ground cinnamon
2 medium yellow onions, diced
1/2 tsp red chili flakes
6 cloves garlic, minced
2 tbsp grated fresh ginger
1 tsp sea salt
8 cups vegetable broth
1/2 cup canned coconut milk
1. Set the oven to 375. Spray two baking sheets or roasting pans with spray.
2. Halve the squash and remove the seeds. Lightly brush each half with a little olive oil and sprinkle cinnamon. Place the squash on the baking sheets, skin-side up and cover tightly with foil. Bake for 45-60 minutes, or until the squash has softened. Feel free to uncover the squash and turn them over for the last 5 minutes.
Meanwhile, heat the remaining olive oil in the stockpot over medium heat. Saute the onions until translucent. Add the chili flakes and saute for 3 minutes. Add the garlic, ginger, and salt, and saute for 2 minutes, or until fragrant. Remove the pot from the heat.
When the squash is ready, remove it from the oven and let cool for 15 minutes. Scoop the squash out of the skin and add to the pot, along with the veggie broth.
Return the pot to medium heat and bring to a simmer. Simmer for about 15 minutes to allow the flavors to combine and deepen. Add the coconut milk.
Blend the soup, in batches, until smooth. Return the soup to the pot and heat through. The soup can be refrigerated for up to 5 days and also freezes well.